Khorak Morgh is a delicious tomato-based Persian chicken stew with vegetables like carrots, green beans and potatoes. This dish is normally served with bread. Khorak and khoresht are both called stew, but khorak contains potatoes and is usually served with bread, whereas khoresht is made without potatoes and is served over rice. This stew can also be made vegetarian, with beef or chicken breast for a healthier version. Saffron can greatly enhance the color and aroma of this dish. However, if you don’t want to use saffron, a trick to give this dish the yellowish-orange saffron color is to fry the tomato paste in oil for few minutes to develop a deeper and richer color and flavor before adding other ingredients. You can also use turmeric but there is no substitute for saffron.

INSTRUCTIONS

Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden. Stir in tomato paste and chicken. Brown the chicken on both sides, about 5 to 7 minutes. Add water; Cover, bring to a boil. Lower heat to medium low; cook for 15 minutes.

Add salt, pepper, saffron, lemon juice and the remaining tomato paste; stir to combine. Layer green beans and carrots on top of the chickens; do not mix. Cover; cook for 20 minutes.

When the vegetables are almost cooked, add potatoes; cook for 20 minutes or until potatoes are tender. Taste and adjust seasoning.

Khorak Morgh (Persian Chicken Dish)

Frozen beans and fresh carrots.

Place potatoes in a bowl of water to keep from turning brown.

Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden.